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Tomatillo Sauce

Hi all,

Someone requested this recipe a couple days ago and I haven't seen it
posted so here goes:

Tomatillo Sauce

(makes 3 cups)

1 pound fresh tomatillos, husked
1 cup oven-roasted (page 104) and chopped onion
1 cup vegetable stock
4 teaspoons minced garlic
1 tablespoon minced serrano chili
1/4 teaspoon cider vinegar
Pinch of ground cumin
Pinch of sugar
1/2 cup chopped fresh cilantro

Preheat the oven to 350 degrees.
On a parchment-lined baking sheet, roast the tomatillos for 30 minutes,
or until very soft but not split.  Coarsely chop them.
In a large saucepan, combine the tomatillos, onion, vegetable stock,
chili, vinegar, cumin, and sugar.  Bring to a boil. Reduce the heat and
covered, for 20 minutes.  Add the chopped cilantro, and transfer to a
blender or food processor.  Puree until smooth.  Season to taste with